Delicious recipe for Huevos Rancheros (vegetarian open taco). Perfect for breakfast, lunch, or dinner with spicy salsa, refried beans, avocado, and poached egg. Read the recipe here!
Recipe for huevos rancheros (vegetarian open taco)
Huevos Rancheros is a classic Mexican breakfast that also fits perfectly for lunch or dinner in our culture. This dish combines a range of flavorful ingredients on a tortilla, including a spicy salsa, refried beans or pinto beans, sliced avocado, and a perfectly poached egg. It is a colorful and nutritious meal that is both filling and full of flavor. Huevos Rancheros is easy to prepare and brings authentic Mexican taste directly to your table. Try this recipe to enjoy a delicious vegetarian open taco that is sure to impress.
Servings: servings
Huevos Rancheros (vegetarian open taco)
Delicious recipe for Huevos Rancheros (vegetarian open taco). Perfect for breakfast, lunch, or dinner with spicy salsa, refried beans, avocado, and poached egg. Read the recipe here!
Ingredients
Salsa:
- 2 pcs. Red Onion roughly chopped
- 2 clove Garlic coarsely chopped
- 1 pcs. Red bell pepper cut into large cubes
- 1 pcs. Chili red - cut into thick slices
- 2 tsp. Cumin ground
- 1 tsp. Chopped coriander
- 1 tsp. Smoked paprika
- 2 can Chopped Tomatoes possibly from can
- 2 tablespoon olive oil for frying
- Salt
Vegetables:
- 1 pcs. Squash small - coarsely grated
- 200 gram Beans black beans or refried beans
- Pepper black - freshly ground
Sides
- 8 pcs. Tortillas pancakes
- 2 pcs. Avocado sliced
- 1 handful Herbs fresh cilantro or flat-leaf parsley
- 2 pcs. Lime in wedges
- 1 dl Sour Cream 0.18
- 100 gram cheddar cheese freshly grated
- 4 pcs. Egg cracked and poached for 4 minutes
Instructions
Salsa:
- Toast cumin, coriander, and smoked paprika in a dry pan, then grind them in a mortar until fragrant.
- Heat the oil in the pan and fry the onion, garlic, chili, and red pepper on high heat until they take on color.
- Add chopped tomatoes and cook until they release their juices.
- Place everything in a blender and blend into a spicy salsa.
Vegetables:
- Combine black, cooked beans and zucchini in a pot and let it simmer with a bit of water under a lid for 20 minutes.
- Season with salt, pepper, and chili.
Poached eggs:
- Crack the eggs and poach them gently for 4 minutes, until the whites are set and the yolks are still runny. Remove them with a slotted spoon.
Assembly:
- Arrange on a plate with a tortilla at the bottom.
- Add beans and zucchini, then warmed salsa and lime.
- Make a hole in the center for the poached egg and place sliced avocado along the edge.
- Sprinkle a bit of grated cheese on top and serve with cilantro. Serve tortilla pancakes with lime, chili, and sour cream as a side.